We are lasagna lovers in this house, but sometimes I don’t feel like putting it all together….. bring on lasagna soup! An easy and less messy version that is SO GOOD!
Let’s get started!
If you’re craving the comforting, hearty flavors of lasagna but want something a little lighter and quicker to make, lasagna soup is the answer. This easy recipe brings all the delicious layers of traditional lasagna into a warm, savory bowl of soup that’s perfect for chilly days. Packed with ground meat, pasta, cheese, and plenty of Italian spices, this soup is sure to become a new favorite.
Let’s dive into this flavorful one-pot wonder that’s both a crowd-pleaser and perfect for leftovers!
Ingredients:
- 1 tablespoon oil
- 1 medium onion, diced
- 1 tablespoon chopped garlic
- 1 pound ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons pepper
- 2 teaspoons salt
- 1 jar (24 ounces) pasta sauce
- 4 cups chicken broth
- 1 can (28 ounces) crushed tomatoes
- 12 ounces noodles (Mafalda noodles are great or you can use lasagna noodles broken)
- 1 cup mozzarella cheese, shredded
- 1 cup italian cheese blend, shredded
- Ricotta for topping
Instructions:
- Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
- Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente.
- Serve immediately, topping with ricotta and cheeses!
Eat Till It Hurts Friends!
Notes:
Crockpot Version
- To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot.
- Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed.
- Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours.
- 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes.
- Serve warm with ricotta, and parmesan cheese on top
Ingredients
Method
- Start with a large pot, add in oil and then chopped onion. Cook for 3-4 minutes or until partly translucent. Add in garlic and cook for 1 minute.
- Add in ground beef and sprinkle with Italian seasoning, salt, and pepper. Cook until browned, stirring occasionally. Pour in pasta sauce, 4 cups chicken broth, crushed tomatoes, and stir to combine. Add in Mafalda noodles and allow soup to simmer until noodles are al dente. Serve immediately, topping with ricotta and cheeses! Enjoy!
Notes
Crockpot Version To a skillet, add the ground beef and onion and cook over medium heat. Break up the beef as it cooks, stirring occasionally and until meat is browned, and onions are translucent, about 5-7 minutes. Add garlic, Italian seasoning, salt and pepper stir and add to the crockpot. Next pour the diced tomatoes, tomato sauce and chicken broth into the crockpot. Stir until well mixed. Cover and cook on high for 3 to 4 hours, or low for 4 to 6 hours. 30 minutes before serving, add the noodles to the soup. Stir, cover with lid, and cook on high for 30 more minutes. Serve warm with ricotta, and parmesan cheese on top.